Cooking Inspired

Like being a musician, being a chef is not about cooking for yourself, but rather the joy which lies in creating for others. The act of creating something beautiful, unexpected, instantly gratifying, and nourishing to the soul is similar to one’s commitment to the excellence of music making.

When boiling an egg, timing is everything. There are many methods that work, but a small difference in minutes yields results that can range from undercooked to tough as rubber!

When we drill on technically challenging passages, if we stop repetitions too soon, the passage will be “undercooked”. If the practice is incessantly repeated without the care of listening, the phrasing and fingerings will become “tough as rubber”. It is only with sensitivity to timing and physical awareness that one may remain supple to producing perfect eggs for the occasion. Ready to embrace different interpretations — chopped, sliced, stewed, a soft centered egg in ramen is my X’mas!

But both acts would be meaningless without an appreciative audience! It is in the presence of human contact that one’s spirit is elevated. The best chefs create with the mentality of experimentation. Is it not the same with a musician? One must jump into music making with not sameness in mind, but a playfulness that invites spontaneity and surprise; the result may transcend our expectations.

Let’s cook!